Ingredients

The following ingredients have 4 Servings
  • 1 to 3 boneless skinless chicken breasts (totaling 2 pounds)
  • 2 cans (10.5 ounces each) cream of mushroom condensed soup
  • 2 teaspoons dried parsley
  • ½ teaspoon seasoned salt
  • ¼ teaspoon chicken bouillon
  • ¼ teaspoon garlic powder
  • ½ stick unsalted butter, (sliced into pats)
  • 3½ cups chicken broth
  • 8 ounces egg noodles, (uncooked)
  • 8 ounces mushrooms, (sliced)

Instruction

  • Season chicken with parsley, salt, bouillon, and garlic powder.
  • Place the seasoned chicken breasts in the bowl of a slow cooker. Add sliced mushrooms. Pour the cream of mushroom soup over the top
  • Distribute the butter over the top. Pour in the chicken broth.
  • Cook on low for 6 hours. Remove the chicken and shred using two forks. Return the shredded chicken to the slow cooker and add the uncooked egg noodles. Stir to cover the egg noodles with liquid. Cook on low for 30 minutes to 1 hour, just until the noodles are cooked and have reached your preferred taste.